Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

S Bakhøj; A. Flint; Jens Juul Holst; Inge Tetens

doi:10.1038/sj.ejcn.1601680

Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

S Bakhøj, A. Flint, Jens Juul Holst, Inge Tetens

Endocrinology and Metabolism

14 Citationer (Scopus)

Abstract

OBJECTIVE: To test the hypothesis that bread made from the ancient wheat Einkorn (Triticum monococcum) reduces the insulin and glucose responses through modulation of the gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (Triticum aestivum).

DESIGN: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added.

SUBJECTS: A total of 11 healthy young men.

RESULTS: The postprandial GIP response was significantly (P<0.001) reduced by the Einkorn breads processed with honey-salt leavening and by using crushed whole grain bread compared to the yeast leavened bread made from modern wheat or from Einkorn. No significant differences were found in the responses of GLP-1, insulin or glucose.

CONCLUSION: Einkorn honey-salt leavened and Einkorn whole grain bread elicit a reduced gastrointestinal response of GIP compared to conventional yeast bread. No differences were found in the glycaemic, insulinaemic and GLP-1 responses. Processing of starchy foods such as wheat may be a powerful tool to modify the postprandial GIP response.

Originalsprog	Engelsk
Tidsskrift	European Journal of Clinical Nutrition
Vol/bind	57
Udgave nummer	10
Sider (fra-til)	1254-1261
Antal sider	8
ISSN	0954-3007
DOI	https://doi.org/10.1038/sj.ejcn.1601680
Status	Udgivet - 2003

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10.1038/sj.ejcn.1601680

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Citationsformater

Bakhøj, S., Flint, A., Holst, J. J., & Tetens, I. (2003). Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. European Journal of Clinical Nutrition, 57(10), 1254-1261. https://doi.org/10.1038/sj.ejcn.1601680

Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. / Bakhøj, S; Flint, A.; Holst, Jens Juul et al.

I: European Journal of Clinical Nutrition, Bind 57, Nr. 10, 2003, s. 1254-1261.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Bakhøj, S, Flint, A, Holst, JJ & Tetens, I 2003, 'Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing', European Journal of Clinical Nutrition, bind 57, nr. 10, s. 1254-1261. https://doi.org/10.1038/sj.ejcn.1601680

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title = "Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing",

abstract = "OBJECTIVE: To test the hypothesis that bread made from the ancient wheat Einkorn (Triticum monococcum) reduces the insulin and glucose responses through modulation of the gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (Triticum aestivum).DESIGN: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added.SUBJECTS: A total of 11 healthy young men.RESULTS: The postprandial GIP response was significantly (P<0.001) reduced by the Einkorn breads processed with honey-salt leavening and by using crushed whole grain bread compared to the yeast leavened bread made from modern wheat or from Einkorn. No significant differences were found in the responses of GLP-1, insulin or glucose.CONCLUSION: Einkorn honey-salt leavened and Einkorn whole grain bread elicit a reduced gastrointestinal response of GIP compared to conventional yeast bread. No differences were found in the glycaemic, insulinaemic and GLP-1 responses. Processing of starchy foods such as wheat may be a powerful tool to modify the postprandial GIP response.",

keywords = "Adult, Area Under Curve, Blood Glucose, Bread, Food Handling, Gastric Inhibitory Polypeptide, Gastrointestinal Agents, Glucagon, Glucagon-Like Peptide 1, Humans, Insulin, Male, Peptide Fragments, Postprandial Period, Protein Precursors, Triticum",

author = "S Bakh{\o}j and A. Flint and Holst, {Jens Juul} and Inge Tetens",

year = "2003",

doi = "10.1038/sj.ejcn.1601680",

language = "English",

volume = "57",

pages = "1254--1261",

journal = "European Journal of Clinical Nutrition",

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TY - JOUR

T1 - Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

AU - Bakhøj, S

AU - Flint, A.

AU - Holst, Jens Juul

AU - Tetens, Inge

PY - 2003

Y1 - 2003

N2 - OBJECTIVE: To test the hypothesis that bread made from the ancient wheat Einkorn (Triticum monococcum) reduces the insulin and glucose responses through modulation of the gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (Triticum aestivum).DESIGN: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added.SUBJECTS: A total of 11 healthy young men.RESULTS: The postprandial GIP response was significantly (P<0.001) reduced by the Einkorn breads processed with honey-salt leavening and by using crushed whole grain bread compared to the yeast leavened bread made from modern wheat or from Einkorn. No significant differences were found in the responses of GLP-1, insulin or glucose.CONCLUSION: Einkorn honey-salt leavened and Einkorn whole grain bread elicit a reduced gastrointestinal response of GIP compared to conventional yeast bread. No differences were found in the glycaemic, insulinaemic and GLP-1 responses. Processing of starchy foods such as wheat may be a powerful tool to modify the postprandial GIP response.

AB - OBJECTIVE: To test the hypothesis that bread made from the ancient wheat Einkorn (Triticum monococcum) reduces the insulin and glucose responses through modulation of the gastrointestinal responses of glucose-dependent insulinotrophic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) compared to the responses to bread of modern wheat (Triticum aestivum).DESIGN: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added.SUBJECTS: A total of 11 healthy young men.RESULTS: The postprandial GIP response was significantly (P<0.001) reduced by the Einkorn breads processed with honey-salt leavening and by using crushed whole grain bread compared to the yeast leavened bread made from modern wheat or from Einkorn. No significant differences were found in the responses of GLP-1, insulin or glucose.CONCLUSION: Einkorn honey-salt leavened and Einkorn whole grain bread elicit a reduced gastrointestinal response of GIP compared to conventional yeast bread. No differences were found in the glycaemic, insulinaemic and GLP-1 responses. Processing of starchy foods such as wheat may be a powerful tool to modify the postprandial GIP response.

KW - Adult

KW - Area Under Curve

KW - Blood Glucose

KW - Bread

KW - Food Handling

KW - Gastric Inhibitory Polypeptide

KW - Gastrointestinal Agents

KW - Glucagon

KW - Glucagon-Like Peptide 1

KW - Humans

KW - Insulin

KW - Male

KW - Peptide Fragments

KW - Postprandial Period

KW - Protein Precursors

KW - Triticum

U2 - 10.1038/sj.ejcn.1601680

DO - 10.1038/sj.ejcn.1601680

M3 - Journal article

C2 - 14506486

SN - 0954-3007

VL - 57

SP - 1254

EP - 1261

JO - European Journal of Clinical Nutrition

JF - European Journal of Clinical Nutrition

IS - 10

ER -